Ingredients
The Cookies
- 1 ½ cups almond butter
- ½ cup melted coconut oil
- ¾ cup coconut sugar
- 1 egg
- 2 cups almond flour
The Filling
- ½ cup almond butter
- 2 tbsp melted coconut oil
- 1 Hu Kitchen Cashew Butter & Raspberry Bar, melted
- ½ raspberries
Instructions
- Preheat oven to 350F.
- Line a cookie sheet with parchment paper.
- In a medium bowl, mix together the almond butter, melted coconut oil, and coconut sugar.
- Next, mix in the egg, following by the almond flour. The dough will be very thick.
- Scoop about 2 tablespoons of the dough onto the baking sheet and flatten with your finger - note, these won’t rise.
- Bake for 12-13 minutes and let cool completely.
- While cookies are baking, prepare the filling.
- Melt the chocolate bar. I use the microwave and melt the bar in 2, 30-second increments.
- Mix together the melted chocolate, almond butter, and coconut oil, and set aside.
- Mash the raspberries.
- Spoon about 1 tablespoon of the chocolate-almond butter filling on a cookie, followed by 1 teaspoon of the mashed raspberry, and sandwich with another cookie.
- Repeat until all cookies are sandwiches!Enjoy! XO
Calories: 6099kcal | Carbohydrates: 260g | Protein: 160g | Fat: 540g | Saturated Fat: 150g | Polyunsaturated Fat: 72g | Monounsaturated Fat: 176g | Trans Fat: 0.03g | Cholesterol: 165mg | Sodium: 338mg | Potassium: 4002mg | Fiber: 78g | Sugar: 115g | Vitamin A: 254IU | Vitamin C: 0.3mg | Calcium: 2252mg | Iron: 30mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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